Recipe: Blanked Shad

Have the FISH dealer split the SHAD for planking. Soak the plank in cold water for two hours and then place the FISH on the plank, and brush it with lemon juice. Place in the lowest part of the broiler of the gas range. Begin to baste with cold water after the FISH has been in the oven for twelve minutes. Allow thirty minutes for planking a two and one-half pound SHAD.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Broiled Shad Roe

Wipe the roe and then parboil for five minutes. Now wipe dry and then dust very lightly with flour and then brush with bacon fat. Place on the broiler and cook for ten minutes. Lift to a hot platter and spread with this Sauce: Place on a plate

  • Two tablespoons of butter,
  • One tablespoon of lemon juice,
  • One tablespoon of grated onion,
  • One tablespoon of finely chopped onion,
  • One teaspoon of salt.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Baked Shad

Many people are of the opinion that the very best method of cooking a SHAD is to bake it. Stuff it with bread crumbs, salt, pepper, butter and parsley, and mix this up with the beaten yolk of egg; fill the FISH with it, and sew it up or fasten a string around it. Pour over it a little water and some butter, and bake as you would a fowl. A SHAD will require from an hour to an hour and a quarter to bake. Garnish with slices of lemon, water cress, etc.
Dressing for Baked SHAD.—Boil up the gravy in which the SHAD was baked, put in a large tablespoonful of catsup, a tablespoonful of brown flour which has been wet with cold water, the juice of a lemon, and a glass of sherry or Madeira wine. Serve in a Sauce boat.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: To Broil A Shad

Split and wash the SHAD and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear, bright coals. Grease your gridiron well, and as soon as it is hot, lay the SHAD upon it, the flesh side down; cover with a dripping-pan and broil it for about a quarter of an hour, or more, according to the thickness. Butter it well and send it to the table. Covering it while broiling gives it a more delicious flavor.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Jewish Stewed Shad

Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish to a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2 cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brown sugar and a pinch of cinnamon. Let boil until done and pour over the fish. Garnish with sliced lemon and sprigs of parsley and serve cold.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Belgian Stuffed Shad

Season and stuff the shad with chopped Oysters and mushrooms well seasoned. Place in a well-buttered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley. Put flakes of butter on top and pour in 1 cup of tomato-Sauce. Let bake until done. Baste often with the Sauce. Serve with celery SALAD with French Dressing

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)